Asian-Style Chicken Soup with Rice

Ingredients

• 1 tablespoon canola oil
• 1/2 medium yellow onion (diced)
• 2 medium carrots (peeled and sliced into 1/4-inch coins)
• 2 cups baby bok choy (chopped, green tops separated from white)
• 3 cloves garlic (pressed or minced)
• 1 teaspoon fresh grated ginger (see notes for substitution)
• 64 ounces low-sodium chicken broth ((2 quarts))
• 1 teaspoon sesame oil
• 3 tablespoon low-sodium soy sauce
• 1 pinch red pepper flake (optional)
• 2 heaping cups cooked and shredded chicken breast
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• 2 cups cooked white rice
• Green onion for serving (thinly sliced)

Instructions

1. 1

   Heat a large pot or Dutch oven over medium heat. Once hot, add oil and allow to heat for 1 minute. Add onion, carrot and white stems of the bok choy; saute until onion is translucent, about 5 minutes. Add garlic and ginger, saute 30 seconds until fragrant.

2. 2

   Add in the chicken broth, sesame oil, soy sauce and red pepper flake if using. Reduce heat to medium low and simmer 10 minutes to allow flavor to develop.

3. 3

   Add in the cooked chicken and green tops of bok choy, simmer an additional 2 minutes to warm chicken through and slightly wilt the bok choy tops.

4. 4

   Turn off heat and add in the lime juice, stir. Taste and adjust seasoning with salt and pepper as desired. Place ¼ cup cooked rice into each bowl and ladle the soup over top. Garnish with green onion and enjoy.